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I have to admit that going from not working at all to full time has been an adjustment. It’s a rather long day. I don’t drink coffee, working at a coffee shop through university permanently put me off the stuff, I’ve never even tried it, yet the smell of it turns my stomach. Chocolate on the other hand, is the perfect way to find a little pick me up during the afternoon lull.

Add the nuts, hemp seeds and oats to your food processor and grind until they break down into a crumble. Add the remaining ingredients except the chocolate chips and process until it sticks together into a dough-like consistency. You may need to add a few splashes of water to get the right texture. Take a teaspoon, scoop up the mixture and roll into small balls.

Melt the chocolate chips on low heat on the stove. Once the chips are completely melted, allow the mixture to cool a bit. Then dip your balls in. You can roll them in the chocolate completely, or just dip them halfway like I did.

They are a super tasty little treat. I like to pack a couple each day to munch on when that afternoon slump hits.

Ok… I know the name of this post-workout snack could use some work. It’s the first name I thought of and haven’t thought of anything better, so runner balls it is. And the name makes me giggle. Yes, I am immature. If it made you giggle, you are too ;p

They are basically date balls, BUT infused with so many awesome recovery AND energizing things. I made them for the first time for my running group and we gobbled them up after a 9 mile run on a warm, Saturday morning.

“Fall” in Northern California

They seriously hit the spot. They have carbs, protein and a bit of sweetness to them. And they don’t just have to be after a run. They can be after any type of exercise. Or no exercise at all!

These could also be called “kitchen sink” balls as I literally threw all of the fun mixins I use to make smoothies. I don’t normally throw all of this stuff in at the same time – they are versatile, so you could use what you have on hand and get creative, you don’t have to follow my recipe exactly to achieve deliciousness.

Drain your pumpkin & sunflower seeds and throw them in a food processor and grind them up until they break down into a paste. Add your dates and pulse a few times to mix everything up. Then throw all of the remaining ingredients (aside from the hemp seeds) and process until it forms a dough-like ball. This is the messy part! I had my hands slightly damp to more easily roll the dough into balls. Grab a tablespoon, spoon out the mixture and roll it between your hands. Have your hemp seeds in a bowl or cup and roll the ball around until it’s covered. Place the covered ball on a plate and keep rolling! Once you’re done, put the plate in the freezer to firm them up. They retain their shape best when they are kept cold.

Another sweet treat this week! It’s the holidays and I have a sweet tooth. I love making treats over the holidays, but I don’t want to eat them all. What better way to share the love than have a cookie exchange party? I get to make some fun treats and enjoy other peoples too (this also make killer holiday gifts!).

4 tbsp of cacao powder (or cocao since this recipe isn’t raw – I only had cacao)

4 tbsp of coconut oil

a few drops of peppermint extract

-Combine all ingredients in your food processor and pulse until well combined and the mixture takes on a sticky, dough-like texture. Take a tablespoon and spoon out the mixture and form into little balls and place them on a parchment-lined cookie sheet. You’ll have to rinse your hands part-way through to get the mixture to stick together better. Place in the freezer for 15 minutes.

For the Chocolate coating

1 cup of vegan chocolate chips (I used Sunspire as Whole Foods didn’t have my regular Enjoy Life available – they worked well)

1 tsp of coconut oil

4 candy canes, crushed

-Melt the chocolate chips and coconut oil in a pot on low heat on the stove. Take your hardened truffles out of the freezer and dunk in the chocolate, rolling the truffle around until it is coated. Shake off any excess chocolate and carefully place it back on the cookie sheet. I used a fork to dunk the truffle in the chocolate and then slid the chocolate-coated truffle off of the fork with a spoon. Try to do this step quickly before all of the chocolate hardens. Once the truffles are all coated in chocolate, sprinkle the crushed candy cane on top and gently press it in. Put the truffle balls back in the freezer until they have set (4 hours or so). Keep them in the freezer until ready to enjoy =)

I'm Kimmy, a holistic nutritionist on the path to healthy living and loving myself. I want to share my passion for kale and chocolate with you. I focus on allergy-friendly recipes and you will find some appetizing healthy eats as well as some delicious indulgences here. ♥